Cherry-Vanilla Sour Cream Scones with Vanilla Cream Spread

I remember being a little girl and playing make-believe tea time with my best dolls arranged around a little table. I’d wear a hat, gloves, dress, and high-heeled shoes spirited away from my mom’s closet…and of course I always gracefully (haha!) tripped all over the place because of the shoes and too long dress. I only served water and crackers, but with a very proper (at least to my five year old ears) British accent, it always felt nothing short of elegant.

I set out thinking about what I wanted to make, and finger sandwiches came to mind. But really, my favorite part about tea is scones. Steaming hot from the oven, crisp on the outside, tender and soft inside, there is nothing better than splitting a scone in half and spreading it generously with jam and cream (or cream and jam, as the case may be…I won’t get into the cream/jam ordering debate though).

My favorite way to enjoy scones is in the morning for breakfast with tea and fresh fruit. The scone dough can be chilled overnight so the only thing to do in the morning is bake them. Since they’re easy to whip up but really impressive (and make the whole house smell amazing), they are especially lovely to make if you have guests staying over.

For the scones, in a small bowl, whisk together the egg, sour cream, vanilla bean paste, and almond extract; set aside.

Add the following to the bowl of a food processor: 2 cups flour, baking powder, baking soda, salt, and sugar; pulse to combine. Add the butter and pulse a few times until it looks like coarse meal and you have a few pieces the size of peas. Gradually stream in the egg mixture while pulsing, being careful not to over-mix (the dough will be a sticky). (Alternatively, you can make the dough by hand; just whisk together the dry ingredients, cut the butter in with a fork, and then stir in the wet ingredients.)

Turn the dough out into a large bowl and sprinkle the remaining 2 tablespoons flour and the cherries on top; gently knead the dough a couple times to incorporate. Shape the dough into a ball and flatten it slightly into a disk; wrap in plastic wrap and refrigerate until chilled, at least 2 hours (overnight is fine).

Preheat oven to 425F and line a baking sheet with parchment paper or a silpat liner.

Turn the dough out a lightly floured surface and flatten it into a ¾ inch-thick circle. Use a floured 2½ inch cookie cutter to stamp out the scones, then gather up the dough scraps and repeat (you should get about 8 scones total).

Transfer the scones to the prepared baking sheet and lightly brush the tops with eggwash. Bake until light golden brown, about 14 to 16 minutes.

Meanwhile, mix together all ingredients for the Vanilla Cream Spread, leaving a few lumps if desired to resemble clotted cream.

Oh, tea parties, sounds so familiar. We’re hosting at least one party a week, sometimes i let Tiffany enjoy the tea with the dolls while I make dinner.
Your scones look great Faith, I love these little British treats

You took me back many years Faith! I used to play with my little fake china too. Only back then I didn’t know scones but I served the coffee with Greek cookies and cake. If I had known about the ones you made I would have definitely included them in my childhood’s coffee afternoons!!

I love the story of you dressing up for tea parties with your 5-year-old British accent, haha ;) I’ve recently discovered the awesomeness of sour cream in baked goods, so your scones are going to the top of my list. And with cherries – my favorite!

Even before you mentioned it in your post, I was already remembering your Disney tea experience that you shared with us!! I LOVE LOVE LOVE tea parties as much as you do! When I was little I would have “water” tea parties too :) I guess when you’re that young tea isn’t really allowed, haha. Scones are my favorite too, and these look awesome. Haven’t made mine with sour cream before but if it’s anything like buttercream in the character it gives the scone I’d definitely love to try it!

It’s been ages since I last made scones, so seeing these photos now is just short of torture! I should really end the suffering and just whip up a new batch, right? I’ve never seen anything quite like your vanilla spread before, so that’s a “must make” for me. I love all things deeply vanilla-flavored so I’m excited to try it.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.